One Skillet Salmon with Lemon Orzo (Printable Format)

Seared salmon atop creamy lemon orzo pasta, ready in 35 minutes for an easy weeknight dinner.

# What You Need:

→ Fish

01 - 4 skin-on salmon fillets (5 oz each)
02 - 1/2 teaspoon kosher salt
03 - 1/4 teaspoon freshly ground black pepper
04 - 2 tablespoons olive oil

→ Orzo & Aromatics

05 - 1 cup orzo pasta
06 - 1 small yellow onion, finely chopped
07 - 2 garlic cloves, minced
08 - 1/2 teaspoon dried oregano
09 - 1/2 teaspoon chili flakes

→ Liquids

10 - 2 cups low-sodium chicken or vegetable broth
11 - 1/2 cup dry white wine
12 - Zest and juice of 1 large lemon

→ Finishing & Garnish

13 - 2 tablespoons unsalted butter
14 - 1/4 cup grated Parmesan cheese
15 - 2 tablespoons chopped fresh parsley
16 - Lemon wedges

# How-To Steps:

01 - Pat salmon fillets dry with paper towels. Season both sides generously with kosher salt and freshly ground black pepper.
02 - Heat olive oil in a large, deep skillet over medium-high heat. Add salmon fillets skin-side down and sear for 3-4 minutes until golden and crispy. Flip and cook 1-2 minutes more. Transfer to a plate.
03 - In the same skillet, add chopped onion and cook for 2-3 minutes, scraping up any browned bits from the bottom. Add minced garlic, dried oregano, and chili flakes; sauté for 1 minute until fragrant.
04 - Stir orzo pasta into the skillet and toast for 1-2 minutes, stirring frequently until lightly golden.
05 - Pour in white wine and let simmer for 1 minute. Add broth, lemon zest, and lemon juice. Stir well and bring to a gentle boil.
06 - Reduce heat to medium-low, cover, and cook for 8-10 minutes, stirring occasionally, until orzo is just tender and most liquid is absorbed.
07 - Nestle salmon fillets skin-side down on top of orzo. Cover and cook for 3-5 minutes until salmon is cooked through and orzo is creamy.
08 - Remove from heat. Stir in butter and Parmesan until melted and incorporated. Sprinkle with chopped parsley. Serve immediately with extra lemon wedges.

# Expert Suggestions:

01 -
  • The orzo cooks right in the same pan, absorbing all those gorgeous salmon juices and becoming impossibly creamy without any heavy cream
  • You get that restaurant style golden salmon skin without turning on your oven or dirtying multiple pans
  • The whole dish comes together in 35 minutes start to finish, but tastes like something you'd order on date night
02 -
  • Dont skip the step of toasting the orzo in the pan before adding liquid, it makes a huge difference in texture
  • The salmon continues cooking while nestled in the orzo, so pull it from the first sear when it's still slightly underdone in the center
  • Make sure your skillet is large enough and has a lid, or the orzo won't cook evenly and you'll end up with a mess
03 -
  • Use a splatter screen when searing the salmon, those skin on fillets can be energetic in hot oil
  • Grate your Parmesan fresh from a block, pre grated cheese just doesn't melt the same way
  • If your skillet isn't deep enough, you can finish the orzo in a pot and return it to the skillet for the final step

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